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    Asian-style Grilled Fish Tacos

    The folks at NAKANO sent me this recipe to pass along to you. I think it’s perfect for a hot summer day. Makes: 8 Tacos   Ingredients: Dressing: 3 tablespoons NAKANO Natural Rice Vinegar 2 tablespoons low-sodium tamari or soy sauce 2 tablespoons honey 1 tablespoon dark sesame oil Slaw: 3 cups shredded cabbage (purple and/or Napa) 1 cup shredded carrot (3 carrots) 1/4 cup chopped green onions (3 green onions) 1/4 cup thinly sliced radish (2 radishes) 1/4 cup chopped cilantro Tacos: 8 corn tortillas, warmed 3/4 pound (12 ounces) white fish, grilled 1 avocado, sliced   Directions: In a large bowl, whisk NAKANO Rice Vinegar, tamari, honey and sesame…

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    It’s Meatless Monday-Veggie Bites with Feta Cheese

    Last week the weather turned hot and humid and when that happens I crave more snack size meals than anything else. I got tired of salads, and after looking through the CSA box contents and other items I had on hand, I came up with this recipe. My first idea was veggie pancakes and a dipping sauce but as I began making this it morphed into something a little different, including the addition of some feta cheese. I sautéed these in a skillet but if you’re not too worried about deep frying foods, I think that it’s probably the best way to cook these. Quick and easy, seals the edges…

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